Fire in my hands – A passion for food in words, photos and recipes…

Last Wednesday my kids fancied jacket potatoes – they wanted the ones I do with parmesan and butter. But I had other ideas…..and I had a block of feta! So once the jacket spuds were cooked- olive oil rubbed and salted, I let them cool and split them. Then into a bowl I added the feta, cubed small ( do not forget to rinse your feta first to desalt it ) , 5 spring onions chopped, a red chilli deseeded and chopped, a generous knob of butter and a little pepper and a grind – only a grind mind – of rock salt.

Then once the potato flesh had cooled, I scooped it out and added it to the bowl, taking care not to split the silken crispen skins.

Then after a hearty mix to melt the butter and break down the feta, I restuffed the skins – this amount was more than enough for 8 halves. Then pop them back into the oven at 160c for 10 minutes.

I served these tuberous gems with rocket salad and bresaola.

A simple yet phenomenally taste bud tingling supper – perfect for warming one up in sub zero temperatures. Or simply dispelling the damp January blues that pervade my corner of Hampshire at present.

Me in a moment…

All I want to do is cook. The kitchen is the centre of my universe. If not there I can be found in a food shop, or writing about food or talking about food- or of course eating..and drinking. I have judged for The Great Taste Awards and I write for on line magazines. This blog is named after our back room which we turned into a little Italian restaurant called 'Alfredo's' after a much missed cat. Friends and family escape in there as often as possible. I write in there too. This site follows my cooking, my musings, my recipes. Thank you for your company! Stay a little while and enjoy!